Warm lemony syrup is poured over this Spanish cake, making it moist and fragrant. A modest slice is just right after a generous Seder meal. This recipe is an adaptation of an almond and orange ...

Recently I re-created a meal I’d enjoyed at a country restaurant in the Tuscan hills. The flavors were typical of that region, vibrant and straightforward. My guests, all real meat-lovers, had no idea ...

They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Australian cookbook author Donna Hay shares an orange-infused cake from her cookbook ...

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Our Swiss chef Ralph Schelling has whipped up a light, fluffy cake with a subtle hint of orange. For an especially rich flavour, substitute the butter with some silky Fontclara olive oil from Girona.

Almond flour is a relative newcomer to American supermarket shelves, but the Greeks have been using almond flour in their confections for centuries. Greek cooks weren’t fretting about low-carb flour ...

Persimmons were never my favorite growing up (I would much rather go for a sweet, juicy clementine), but they were a mainstay in our house during the colder months. I remember nabbing only the end ...

This Low Carb Orange Cake Loaf is bright, buttery, and full of citrus flavor without added sugar. Made with almond flour, ...

FARGO — Whenever my family visited my two sisters in Florida, we always insisted on a trip to the Bubble Room restaurant on Captiva Island. It was a kitschy, wondrous delight, which managed to look ...

For centuries, Sephardic women soaked almonds and ground them in order to make almond cakes. But if I were to suggest a recipe that required grinding almonds by hand, I’m pretty sure 99% of our ...